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“From whole wheat flour to egg whites, this is a healthier, lower in fat & cholesterol alternative to traditional red velvet cake. Note: Use glass or metal utensils---the food coloring will stain plastic!”
12 slices

Ingredients Nutrition


  1. Preheat oven to 350°F Grease & lightly flour two 9" cake pans.
  2. Combine sifted flour & salt; set aside.
  3. Put cocoa in small bowl. Gradually add food coloring, stirring until smooth. Set aside.
  4. With electric mixer at medium speed, cream together shortening & sugar. Beating 5 minutes until fluffy. (Do not shorten shortening/sugar creaming time!).
  5. Gradually add egg whites, beating for at least 30 seconds after each addition.
  6. With mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
  7. Add cocoa mixture. Blend well by hand. Do not beat.
  8. In small bowl, hand mix vinegar w/ baking soda. Stir briefly to mix, and then fold into cake batter. Do not beat.
  9. Pour batter into prepared cake pans. Bake 25-30 minutes or until toothpick tests done.
  10. To make frosting: Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring until sugar is dissolved & mixture is syrupy.
  11. While beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. Do not stop beating until stiff peaks form (about 7 minutes). Beat in vanilla.
  12. Allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.

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